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Staff Food Safety

Location:
South Africa
Salary:
R23000
Posted:
May 30, 2018

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Resume:

Chad Le Grange

Chef

PERSONAL SUMMARY: An ambitious, hardworking and commercially driven Sous Chef who is striving to build a career in the culinary world. Chad is a high performer who has a proven track-record of completing all culinary tasks on time, to the required specification, and within budget. He has vast experience of working in many different culinary roles and settings, and of cooking wholesome, healthy and well-presented meals. Right now, he is looking for a suitable position with a forward-thinking company, that offers a pleasant working environment and good career development opportunities.

AREAS OF EXPERTISE • Menu Planning • Admin Duties • Team management

• Contract Catering • Meal preparation • Creating new recipes

• Food Safety • Food storage • Supervising staff

CAREER HISTORY

Senior Sous Chef – 08 March 2018 – Current

Signature Restaurant

Sandton/Morningside

JHB

SPECIAL SKILLS AND ABILITIES

• Good communication organizational and management skills

• High level of personal hygiene

• Ability to resolve conflicts efficiently

• Attention to detail – Ability to quickly discover and resolve problems

Main duties performed:

Responsible for the day-to-day running of the kitchen

Planning, cooking and presenting delicious dishes to the highest standard

Designing attractive menus appropriate to the Restaurant style and guest preferences

Managing kitchen staff

Managing the budget and keeping track of costs and spending

Ordering, organising and managing stock

Liaising and negotiating with suppliers for the best products at the lowest prices

Estimating amounts and costs of supplies, e.g. food and ingredients

Dealing with customer needs, feedback, complaints and suggestions

Discussing dietary requirements and preferences with guests

Opening the kitchen in the morning and closing it at night

Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations

Performing waste management and reduction duties

Performing marketing tasks to promote the Restaurant to the wider community

Head Chef – 15 August 2017 – 28 Feb 2018

The Cod Father Restaurant

Sandton/Morningside

JHB

SPECIAL SKILLS AND ABILITIES

• Good communication organizational and management skills

• High level of personal hygiene

• Ability to resolve conflicts efficiently

• Attention to detail – Ability to quickly discover and resolve problems

Main duties performed:

Responsible for the day-to-day running of the kitchen

Planning, cooking and presenting delicious dishes to the highest standard

Designing attractive menus appropriate to the hotel style and guest preferences

Managing kitchen staff, comprising of four chefs and seven kitchen porters

Managing the budget and keeping track of costs and spending

Ordering, organising and managing stock

Liaising and negotiating with suppliers for the best products at the lowest prices

Estimating amounts and costs of supplies, e.g. food and ingredients

Dealing with customer needs, feedback, complaints and suggestions

Catering for different events including weddings, birthdays and corporate events

Discussing dietary requirements and preferences with guests

Opening the kitchen in the morning and closing it at night

Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations

Performing waste management and reduction duties

Performing marketing tasks to promote the hotel to the wider community

Sous Chef - 01 June 2017 – August 2017

Emperors Palace

JHB

SPECIAL SKILLS AND ABILITIES

• Good communication, organizational and management skills

• High level of personal hygiene

• Ability to resolve conflicts efficiently

• Attention to detail – Ability to quickly discover and resolve problems

Duties Performed

Assisting Exec Chef and Head Chef with planning and changes to any operations

Ensure that customers are served well and effectively

Planning of menus and meals

Creating new standards of food service

Supervise the preparation and service of food

Stock ordering and control

Managing all kitchen staff

Dealing and planning for high volumes of guests

Sous Chef - 13 October 2016 – 31 May 2017

Zulu Nyala Country Manor

Chartwell – Fourways

JHB

SPECIAL SKILLS AND ABILITIES

• Good communication, organizational and management skills

• High level of personal hygiene

• Ability to resolve conflicts efficiently

• Attention to detail – Ability to quickly discover and resolve problems

Duties Performed

Assisting Food & Beverage with planning and changes to any operations

Ensure that customers are served well and effectively

Planning of menus and meals

Creating new standards of food service

Supervise the preparation and service of food

Stock ordering and control

Managing all kitchen staff

Sous Chef - Dec 2014 to October 2016

Sandton Sun Hotel

Sandton

JHB

SPECIAL SKILLS AND ABILITIES

• Good communication organizational and management skills

• High level of personal hygiene

• Ability to resolve conflicts efficiently

• Attention to detail – Ability to quickly discover and resolve problems

Duties Performed

Assist and support the executive chef in routine and additional tasks

Ensure that customers are served well and effectively

Help with the planning of menus and meals

Maintain high food quality and presentation

Supervise the preparation and service of food

Rotate products to avoid spoilage

Handle concerns in the kitchen

Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties

Provide assistance to the sales and cuisine team

Monitor food expenditure

Perform product inventory

Help the executive chef to pick and train kitchen personnel

Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Sous Chef - Dec 2012 to 2014

The Country Club, JHB

Auckland Park

SPECIAL SKILLS AND ABILITIES

• Responsible for al a carte and ensuring that the kitchen can provide high quality and tasteful

meals for large numbers of people

• Responsible for the determining of daily specials, inspecting food and ordering new

ingredients

Duties and Responsibilities

Making sure that all in house kitchen and catering policies are implemented, monitored and maintained

Consistently making staff aware of the costs of ingredients and food

Maintain general cleanliness of the kitchen and dining areas

Addressing any staff performance or training issues

Making suggestions to the Head Chef on how to improve performance

Identifying and then disciplining underperforming staff

Helping develop the culinary skills of junior chefs

Jnr Sous Chef – 2012 - 2013

The Country Club, JHB

Woodmead

SPECIAL SKILLS AND ABILITIES

• Responsible for working as second in command and for ensuring that the kitchen can

provide meals for large numbers of people

• Responsible for the determining of daily specials, inspecting food and ordering new

Ingredients

Duties and Responsibilities

Making sure that all in house kitchen and catering policies are implemented, monitored and maintained

Consistently making staff aware of the costs of ingredients and food

Maintain general cleanliness of the kitchen and dining areas

Addressing any staff performance or training issues

Making suggestions to the Head Chef on how to improve performance

Identifying and then disciplining underperforming staff

Helping develop the culinary skills of junior chefs

Sous Chef 2011 - 2012

HAI.BO Restaurant

Durban

Duties and Responsibilities

Daily stock taking – inventory planning and management of the kitchen supplies

Following up on orders and checking arrival of order

Carrying out preparatory work for creating dishes – daily menu planning for special of the day

Supervision and management of kitchen staff

Reporting to the Head Chef and making suggestions to the on how to improve performance

Address any complaints which affect kitchen staff, and resolve issues

Ensure that all kitchen staff adhere to day to day safety and sanitation rules

Fulfilling various administrative related duties

Sous Chef 2011

Harvey’s Restaurant

Durban

Duties and Responsibilities

Daily stock taking – inventory planning and management of the kitchen supplies

Supervision and management of kitchen staff

Carrying out preparatory work for creating dishes – daily menu planning for specials of the day

Daily training of junior chef

Reporting to the Head Chef and making suggestions to the on how to improve performance

Address any complaints which affect kitchen staff, and resolve issues

Ensure that all kitchen staff adhere to day to day safety and sanitation rules

Fulfilling various administrative related duties

KEY SKILLS

• Consistently working to high standards

• Can quickly gain an in-depth familiarity with any kitchen’s operations

• Good knowledge of operational health & safety

• Knowledge of all the different styles of cooking done in a kitchen.

• Resolving personal conflicts between members of the kitchen staff.

• Understanding of food labelling and temperature controls.

• Constantly working hard to achieve personal goals and objectives.

• Ensuring that meals are prepared with full regards to food cost, quality, consistency, eye

appeal and taste.

• Having strong and effective leadership skills, along with the ability to successfully manage

a team of cooks.

ACADEMIC:

Elangeni College, Pinetown 2007 – 2010

oQualification: Hospitality

oHospitality Generics, Food Preparation, Client Service and Hospitality Service

Umtata International High School – 2006

REFERENCE: Desmond – 078-***-**** – all other references on request.



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